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Bunya Syrup Cake

autumn 2017

 

 
 
 
 
 
 
 
 
 
 
 
 
 
Dale Chapman's Bunya & Coconut Aspen Syrup Cake
 

125g butter

250g caster sugar

4 eggs

½ cup milk

125g desiccated coconut

250g gluten-free self-raising flour

1 flat tbsp gluten free baking powder

125g bunya meal

 

Preheat oven to 170°C. Grease a 20cm tin and line the base with greaseproof paper.

Using a beater, cream the butter and sugar until light and fluffy.
Beat in the eggs one at a time, then add the milk.
Stir in the coconut, sifted flour, baking powder and bunya meal.
Spread mixture into the prepared pan.
Cook for 30-40 minutes.

While still warm, pour the aspen syrup over the cake.

Cake can be decorated with the glacé aspens remaining from making the syrup.

 

 

Lemon Aspen Syrup

1 cup granulated sugar

1 cup water

1 ½ cups whole lemon aspen, fresh or frozen

 

Place ingredients in a saucepan and bring to the boil.

Turn down the heat and allow mixture to simmer for 20-25 minutes or until the fruit is very soft and coming apart.
Remove from the heat and pour the mixture through a fine mesh strain.
Keep the whole aspens for decorating.
The syrup can be stored in the refrigerator.